Recipe of Speedy Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF

Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Nick Nairn says that Scottish beef is some of the best in the world: "Our hardy wee beasts spend most of their time outdoors feeding on grass, and have the minimum amount of human intervention in their rearing." Fall apart beef cooked in the oven or the slow cooker - this Scottish beef stew is my favourite Scottish recipe and perfect recipe for Burns night - or any. Fall-apart beef cooked in the oven or the slow cooker - this Scottish beef stew is my favourite Scottish recipe and perfect for Burns night!

Here is the best “Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF” recipe we have found so far. This will be smell and look delicious.

Ingredients of Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF

1. It’s 500 grams of lean braising steak, diced.
2. Make ready 2 of onions, diced or sliced.
3. Take 2 of carrots, diced or sliced.
4. It’s 2 of large handfuls of peas.
5. Make ready 500 ml of beef stock.
6. You need 1 clove of chopped garlic.
7. You need 2 tbsp of tomato puree/paste.
8. Make ready 1 tbsp of worcestershire sauce, see below for a gluten-free recipe.
9. Prepare 2 tbsp of fresh parsley, finely chopped.
10. Prepare 1/4 tsp of thyme leaves.
11. You need 1 of bay leaf.
12. Make ready 2 tbsp of cornflour/cornstarch mixed with a little cold water.
13. Prepare of salt & pepper.
14. Make ready 2 stick of chopped celery (optional).
15. It’s 1 of diced green sweet pepper (optional).
16. Make ready of Doughballs/Dumplings.
17. You need 100 grams of self raising gf flour.
18. It’s 50 grams of shredded suet.
19. Make ready 1 pinch of each salt & pepper.
20. Prepare 5 tbsp of or enough water to combine.

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Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF instructions

1. Put all the casserole ingredients apart from the cornflour in a large ovenproof dish with a lid and combine well. Let it sit for a few hours to soften and marinate the meat.
2. Preheat the oven to gas 4 / 180C / 350°F.
3. Put the dish in the oven. Total cooking time is 1 hr 45 minutes but you need to take the dish out and add the doughballs after an hour and 25 minutes.
4. To make the doughballs, combine the dry ingredients and add just enough water to make a stiff dough.
5. Split the dough into 8 and form into balls with floured hands. They'll expand in the oven.
6. Take the casserole from the oven after 1 hr and 25 minutes. Place the doughballs on top of it and replace the lid. Put back in the oven for the remaining 20 minutes. If you like them crispy on top leave the lid off.
7. When done, remove the bay leaf and thicken the gravy by stirring in the cornflour & water mixture. Serve with mashed potato. The doughballs should be fluffy and suck up the gravy from the stew.
8. You can flavour the doughballs with rosemary, parsley or thyme if you like. My grannie made the best doughballs, we would fight over them lol.

It makes a whole heap to last through the week.Add chopped beef and onions and cook until browned.Lower hear and add flour (sprinkled) over beef and stir through.

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